Vegan Pretzel Bagels
These bagels are soft, perfectly salted and oh so buttery.... Made with household staple items these bagels are the perfect baking adventure and will give your local bagel shop a run for its' money!
Ingredients
Yeast Mixture
- 1 tbsp Active Yeast
- ¼ cup Warm Water
- Pinch of Sugar
Dough
- 2+¼ cups All Purpose Flour
- ½ tsp Salt
- 1 tbsp Sugar
- ¾ cup Warm Water
Baking Soda Bath
- 5 cups Boiling Water
- ¼ cup Baking Soda
Finishing Touches
- Coarse or Flakey Salt
- ⅓ cup Vegan Butter
Instructions
- Start by activating your yeast. Add ¼ cup of luke warm water into a small bowl. Make sure the water is not too hot or this will kill the yeast. Mix in the yeast with a pinch of sugar and mix well. Let sit for 10 minutes for the yeast to activate.
- In a seperate large bowl add in your all purpose flour, salt, sugar, ¾ cup warm water, and the activated yeast mixture. Mix until the dough comes together and becomes shaggy, then place onto a clean countertop and knead for 10 minutes. If the dough is too sticky add more flour.
- Form the ball into a circle and place into a greased bowl. Cover with a kitchen towel and let proof until it has doubled in size. This should take about 30-45 minutes, however you can leave the dough longer if you would like.
- After the dough has proofed, cut it into 6 equal pieces. Roll each piece into a ball then place your thumb in the middle and poke a hole through the dough. Stretch the dough out to make a bagel shape. Make the hole quite large as it will close while baking.
- Make your baking soda bath by boiling some water in a pot. Bring to a simmer then add in the baking soda and mix well. Place the bagels into the baking soda bath for 30 seconds flipping halfway through.
- Trasfer to a baking sheet then top with flakey or coarse salt.
- Bake @425 degrees f for 12-15 minutes until the bagels are golden all over.
- Brush with some melted vegan butter immediately after they come out of the oven and enjoy!
Tried this recipe?Let us know how it was!